Blueberry Lemon Bread

This Blueberry Lemon Bread recipe is the perfect breakfast treat! It's easy to make ahead of time, and so moist and bursting with fresh blueberries and bright lemon flavors! (And it's made in only 1 bowl!)

To make this as easy as possible, you'll only need one large bowl. You're welcome! I find that if you mix the ingredients well and "sprinkle" instead of dump, you'll be just fine.

How to make blueberry lemon bread:

The first step in making this blueberry lemon bread recipe is melting the butter. That's another perk of this recipe (no waiting to soften butter). Once the butter is melted, you can add in the wet ingredients. Start with the milk, sugar, lemon zest, lemon juice, and vanilla. Then I always add in the eggs last so the butter has had some time to cool down and not cook the eggs. Then whisk all of that together. (Be sure to save some lemon zest for decorating the top later)

Once you've mixed the wet ingredients together, you can sprinkle on the dry ingredients. I like to sprinkle in the flour first, then the baking powder and salt. Use a spatula to mix this all together until you see no more dry flour.

How to prevent blueberries from sinking in the batter:

This next step is a little trick that keeps the blueberries from sinking in the loaf as the batter warms up in the oven. Add just just enough water to coat them (about a teaspoon). Then sprinkle in 2 teaspoons of flour and stir to coat the berries.

After the berries are coated, you can add them to the batter and very gently fold them in. Be careful not to pop the berries and stain the batter.

I like to prepare a pan with non-stick spray AND parchment paper. But, if you don't have parchment, it's ok. You can just use the non-stick spray. The parchment just makes it easier to lift the whole loaf out of the pan when it's done and ready for slicing.

Once the loaf has finished baking, you can add the optional (but HIGHLY recommended!) lemon glaze. It's just powdered sugar and lemon juice and it really takes the lemon flavor over the top!

Can you freeze blueberry lemon bread?

Yes! As long as you have not added the glaze, you can wrap the loaf in plastic wrap then place it in an air-tight container and freeze up to 3 months. Thaw at room temperature.

Other recipes you'll love:

• The ULTIMATE Blueberry Cream Cheese Coffee Cake
• Peach and Blueberry Cobbler
• Easy Rosemary Focaccia Bread
• Strawberry Pancake Syrup

Blueberry Lemon Bread

Coco and Ash

Print Recipe

Servings 8 people

Ingredients

  

1x2x3x

• ⅓ cup salted butter
• 1 cup sugar
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 large eggs
• 1 and ½ cups all purpose flour (plus another 2 teaspoons for the berries later)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup fresh blueberries

Optional Lemon Glaze

• ¾ cup powdered sugar
• 2 tablespoon lemon juice

Instructions

 

• Pre-heat your oven to 350°. Prepare a loaf pan by lining it with parchment paper and spraying with non-stick spray. (If you don't have parchment, just spray well with non-stick spray)
• Melt your butter in a large bowl. You can do this in the microwave.
• To the butter add the sugar, milk, lemon zest and juice, and vanilla. Whisk together allowing the butter to cool, then add the eggs and whisk again.
• Sprinkle the flour evenly over the wet butter mixture. Then sprinkle in the baking powder, and salt.
• Use a spatula to stir the batter together just until you see no more dry flour.
• In a small bowl, add the blueberries and 1 teaspoon of water just to coat them. Then sprinkle in 2 teaspoons of flour and toss to coat the berries.
• Add the berries to the batter and stir gently being careful not to pop any berries.
• Add the batter to your prepare pan and bake for 1 hour or until a toothpick comes out clean when inserted in the center of the loaf.

Optional Glaze

• Mix together the lemon juice and powdered sugar then pour over the cooled loaf.

Tried this recipe?Leave a comment!